This left me with half a portion of chickpeas and the knowledge I didn’t want another curry so quickly! I considered making chickpea burgers using an egg, but decided that the half portion probably wouldn’t be enough to make firm burgers. So, keeping with the egg theme, I wondered what else I could do. Below is my Step2 version of mini frittatas- absolutely hit the spot and a bonus is that these can be made in advance or transported as a packed meal.
- I have used rinsed and drained chickpeas- using half your allowance put the chickpeas in a bowl and season with cumin powder, garlic granules, chilli flakes, smoked paprika and coriander.
- Roast for 10 minutes at 180c. At the same time roast 40g (raw weight) of celeriac cubes that have been parboiled for 3 minutes and seasoned with black pepper (mine are parboiled and frozen for convenience).
- Whilst they are roasting, whisk one large egg and a splash of milk (if you have a dairy allowance) with Italian herbs, parsley and chives- I used the same bowl that I seasoned the chickpeas in to get maximum flavour. Add in 20g chopped broccoli.
- For convenience (and because I wanted to keep the washing up simple!) I roasted the chickpeas and celeriac in a muffin tin using 3 holes for each ingredient and 2 sprays of frylight per hole. After 10 minutes, spoon the celeriac on top of the chickpeas, pour over the egg mix and cover with 5g of finely chopped spring onion.
- Bake for a further 15 minutes and then serve on 15g salad leaves.
© Chanden/charliekilosugar 2015. Original content please do not reproduce.